On a recent trip to Portland, Maine I had lunch at Duckfat, and I haven't stopped thinking about their kale, white bean and chorizo soup. I've made kale and chorizo soup before, so instead I wanted to recreate it as a stew that incorporates similar flavors, and use the white beans Duckfat used.
As crazy as I am about chorizo, I left it out and made this stew vegetarian. My friend had a ton of fresh fall veggies to use up from her farm share (leeks, carrots, onion and kale), so we substituted them for the meat. Cooking the vegetables in oil, garlic, apple cider vinegar and white wine highlighted the unique flavor of each vegetable and added a smooth acidity that was a perfect compliment to the beans. Another main component was canned diced tomatoes with their juice, they serve as a great base for the broth and helps balance all the flavors. To garnish we added Parmesan cheese and chopped parsley to give it a fresher taste, and I couldn't have been happier with the result!
Rustic Fall Vegetable Stew With Cannellini Beans (inspired by Duckfat, loosely adapted from Food & Wine)
This stew is a hearty fall dish that's healthy but still filling, and it yields a ton of leftovers to bring to work. It's ready in about 30-40 minutes, so it's great for a quick weeknight dinner.
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About the authors
Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.